Spice and Herb Storage Tips –
* They can be maintained longer if they are stored air tight.
* Keep away from heat and moisture
* Best flavor when used by:
Ground spices: 3 years
Whole Spices: 4 years
Herbs: 1-3 years
Seeds: 4 years (except poppy seeds and sesame seeds – 2 years)
Seasoning Blends: 1-2 years
* Spices and herbs do not spoil but lose their potency.
Trans Fatty Acids (Trans Fat) –
What are these and why is there such a big fuss about them?
Trans fatty acid is the fat that causes arteries to clog. The fat is produced by taking oils and adding hydrogen to them to thicken the oil into margarine or shortening. Fried foods such as fired chicken, doughnuts, cookies, pastries and crackers are high in the trans fatty acids. These trans fats can be located on nutrition labels and will be called shortening, hydrogenated or partially hydrogenated oil. The FDA has announced the requirement of labels to have this information on all labels beginning with 2006.